This dish was not the usual curry flavour. In fact, couldn’t really taste the curry, neither was it spicy. It has mainly the fragrance of curry leave complements the taste of Belacan (Sun-dried shrimp paste).

Yes, curry leave. Many strong-scented ingredients were used in this dish, such as dried shrimp, Belacan, curry powder and leaves. Curry leave is the main lead in this recipe, which makes the dish extensively fragrant. In return, you’ll get an intensive taste from the dish.

Clams can be cooked in various styles. Mainly in soup, or with western recipes. This Curry Belacan Clams recipe is kinda “Asianistic”. Very Asian.. Laughing.

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Save my name, email, and website in this browser for the next time I comment.

Notify me of follow-up comments by email.

Notify me of new posts by email.

Search My Recipes

PatriCa. The Private Chef.

Hello! My name is PatriCa, 雪冰. I love food. Cooking is my passion, and it's all about sharing. I want my loved ones to enjoy healthy home-cooked meals. So, that includes you!
Come join me on MyWokLife FB Page, Instagram and Twitter. Or, leave me your comments, PM or contact me at mywoklife@gmail.com.
Sharing is caring~ Appreciate your kindness to credit or link back if you do use my recipes for any purpose.